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Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

These delightful Stuffed Portobello Mushrooms are so tasty and so easy! They are  perfect for a light lunch or a light dinner. Bonus is they are vegetarian too, so when you fancy a night off meat then here you go.

We have mushrooms stuffed with  pesto, mozzarella and tomatoes, topped with breadcrumbs and pumpkin seeds – what’s not to like? They are seriously good, seriously!



If you have a go then please do let me know how you get on or if you enjoy! them Please comment below the post, I love to get your comments

Thanks Cx


  • 1 Clove Garlic, very finely chopped
  • 2 Tablespoons Olive oil
  • Salt & Black pepper
  • 4 large Flat Mushrooms
  • 4 heaped teaspoons Pesto
  • 2 large’ish Tomatoes
  • 1 Mozzarella ball (half fat) – sliced into 4
  • Breadcrumbs (4 slices white bread – old whizzed to breadcrumbs in a processor or grated)
  • 1 tablespoon Pumpkin Seeds
  • Drizzle Olive Oil

Preparation Method

  1. Pre -heat oven 200C/400F/Gas6
  2. Cover a baking tray in foil or baking parchment
  3. In a small bowl mix the olive oil, garlic,  salt and black pepper
  4. Peel the skin off the mushrooms and pull out the stalk – place on the baking tray
  5. Add 2 teaspoons olive oil mix to each mushrooms and spread around
  6. Next add 1 heaped teaspoon of pesto to each mushroom and spread on the entire surface
  7. Add a slice tomato on top, then a slice of mozzarella to each mushroom
  8. Finally mix the pumpkin seeds with the breadcrumbs and pile on top of mushroom, bits will fall off but don’t worry
  9. Drizzle with a little olive oil and bang in the oven for 25 minutes, the may spill over in the oven a bit but no problem
  10. Remove from oven and serve with a nice salad
  11. Enjoy Cx
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Charlotte Oates says:
These sound delicious. I love stuffed mushroom and don't eat them nearly enough - thanks for reminding me that I should make them again soon!
Jindy says:
Sounds fab and veggie too, thank you Jindy